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Rehydration capacity, water distribution, and microstructure of sea cucumbers subjected to ultrasound-assisted rehydration (UAR) were investigated. Rehydration ratio and water holding capacity (WHC) were found to increase when ultrasound power was increased from 100 W to 300 W, to increase when ultrasound frequency was decreased from 45 KHz to 28 KHz. Nuclear magnetic resonance analysis revealed that water mobility increased with increasing ultrasound power, resulting in more immobilized water and free water, which facilitated better and faster water uptake. Analysis of scanning electron microscope micrographs revealed that with the accelerated water uptake, sea cucumber swelled faster and formed a structure with higher porosity which increased water uptake even faster and led to an accelerated rehydration and higher WHC. Combined with UAR, the rehydration efficiency of dried sea cucumber was increased 12-fold, and 44 h were saved in the rehydration procedure without any negative effect on texture. [ABSTRACT FROM AUTHOR]

[Display omitted] • The tail exhibited lower moisture and higher protein, ash, carbohydrate content. • The middle part of eel had higher hardness and good water-holding capacity. • The tail possessed a higher proportion of n − 3/n − 6 polyunsaturated fatty acids. • DGs and MGs bond to saturated fatty acids were primarily existed near the tail. With the diversity of consumer demands for healthy food, stricter requirements have been put forward for the product quality of sea eel (Astroconger myriaster). From the common experience, remarkable differences could be observed between different parts of the sea eel. The textures, basic nutritional compositions, and lipid compositions from seven parts of sea eel were investigated to reach a comprehensive evaluation of the nutritional value. Sea eel was high-fat fish which contained 21.65% to 22.84% crude fat from part one to part seven. The seventh segment exhibited a lower moisture content (51.32%) and higher contents of protein (22.76%), ash (2.46%), carbohydrate (0.80%). The third and fourth parts remained higher hardness and good water-holding capacity. Sea eel had sixteen fatty acids, and the tail possessed a higher proportion of n − 3/n − 6 polyunsaturated fatty acids. Twenty-seven lipid species were determined in sea eel, and highly unsaturated fatty acids mainly stemmed from triglycerides, while saturated fatty acids mainly existed as diglycerides. Section six and seven were primarily diglycerides and monoglycerides. According to the characteristics of different parts, it can provide support for standardized segmentation of sea eel and quality control of different parts. [ABSTRACT FROM AUTHOR]

[Display omitted] • The tail exhibited lower moisture and higher protein, ash, carbohydrate content. • The middle part of eel had higher hardness and good water-holding capacity. • The tail possessed a higher proportion of n − 3/n − 6 polyunsaturated fatty acids. • DGs and MGs bond to saturated fatty acids were primarily existed near the tail. With the diversity of consumer demands for healthy food, stricter requirements have been put forward for the product quality of sea eel (Astroconger myriaster). From the common experience, remarkable differences could be observed between different parts of the sea eel. The textures, basic nutritional compositions, and lipid compositions from seven parts of sea eel were investigated to reach a comprehensive evaluation of the nutritional value. Sea eel was high-fat fish which contained 21.65% to 22.84% crude fat from part one to part seven. The seventh segment exhibited a lower moisture content (51.32%) and higher contents of protein (22.76%), ash (2.46%), carbohydrate (0.80%). The third and fourth parts remained higher hardness and good water-holding capacity. Sea eel had sixteen fatty acids, and the tail possessed a higher proportion of n − 3/n − 6 polyunsaturated fatty acids. Twenty-seven lipid species were determined in sea eel, and highly unsaturated fatty acids mainly stemmed from triglycerides, while saturated fatty acids mainly existed as diglycerides. Section six and seven were primarily diglycerides and monoglycerides. According to the characteristics of different parts, it can provide support for standardized segmentation of sea eel and quality control of different parts. [ABSTRACT FROM AUTHOR]